Here’s an idea, use this dressing with some chopped fresh tomatoes and drained canned garbanzo beans. Presto jammo, instant basil-y bean salad. Enjoy.
- 1 teaspoon Dijon mustard
- 1 shallot, chopped
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup roughly chopped basil leaves
- 1/4 cup white wine vinegar
- 3/4 cup olive oil
1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.
2 Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold your hand over it to minimize splashing.
3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1-2 minutes.
Store covered in the fridge for up to a week.